Spicy Chicken & Grain Lettuce Wraps
- Total Time: 20 min
Recipe Details and Method
- 1 cup Arbutus Ancient Grains
- 1–2 tbsp hot sauce aioli or basil pesto aioli
- ½ cup sautéed onions and peppers
- 2–3 tbsp pickled jalapeños, sliced
- 1 avocado, sliced or diced
- 2–3 cups iceberg lettuce, chiffonade or large leaves separated
- ½ cup jalapeño jack cheese, shredded
- 1 cup cumin & chipotle roasted chicken breast, julienned
- Salt and pepper, to taste
- Optional: lime wedges for garnish
- Prep the lettuce
Wash and dry iceberg lettuce. If using large leaves, keep them whole to form “cups.” For chiffonade, chop into wider strips for easy wrapping. - Prepare the filling
- Warm sautéed onions and peppers if needed.
- Combine with julienned cumin & chipotle roasted chicken. Season lightly with salt and pepper.
- Assemble the wraps
- Lay out a lettuce leaf or a small bundle of chiffonade.
- Spread a thin layer of hot sauce aioli or basil pesto aioli in the center.
- Add a small scoop of ancient grains, then top with chicken and sautéed veggies.
- Sprinkle jalapeño jack cheese and pickled jalapeños.
- Top with avocado slices.
- Serve
Fold or roll the lettuce around the filling like a taco. Serve immediately, optionally with lime wedges on the side for brightness.
Tips & Variations
- Add fresh cilantro or parsley for extra freshness.
- Swap iceberg lettuce for romaine or butter lettuce for sturdier cups.
- For meal prep, keep lettuce separate until ready to serve to prevent sogginess.
